Ma Bourgogne

Grilled salmon steak served with a creamy white butter sauce. Accompanied by lightly sautéed spinach. A rich and flavorful dish with delicate marine notes.

Cod loin with flaky flesh, served with peas cooked in the French style (with lettuce, small onions, and sometimes bacon). A tender and slightly sweet dish.

Raw beef, coarsely hand-cut and seasoned with condiments (capers, shallots, mustard). Melting texture and lively taste. A French brasserie classic.

An imposing and marbled cut of beef, served on the bone for two people. Accompanied by an tarragon béarnaise sauce. Juicy and rich in flavor meat.

Tender cut of beef aged to concentrate flavors. Grilled and served with a creamy béarnaise sauce.

Three grilled lamb chops with pink and tender flesh. Delicate flavor characteristic of lamb. Best enjoyed warm.

High-quality pork tripe sausage (5A label), served grilled with whole grain mustard. Strong flavor and firm texture. For offal lovers.

Breaded veal cutlet stuffed with ham and melted cheese. Topped with a rich meat jus. Crispy on the outside and tender on the inside.

Very tender cut of beef coated in coarsely crushed pepper. The meat is juicy and the pepper adds a spicy and crunchy element.

Flank steak with a fibrous and flavorful texture. Served with a candied shallot sauce. A bistro classic.

Beef ragout slow-cooked in red wine with vegetables. The meat is tender and the sauce is rich and dark. A traditional comforting dish.

Poached pieces of veal head, gelatinous and tender texture. Served with a cold sauce made with hard-boiled eggs, mustard, and herbs (gribiche) and potatoes.

Young roasted duck served with a sweet and sour orange sauce. Accompanied by small whole potatoes. The meat is flavorful and the skin is golden.

Large flat pasta served with large prawns (gambas) and a fragrant tomato sauce. A pasta dish with marine flavors.